Bobby Goddard Recipes

Scuppernong Cobbler1⁄2 gallon scuppernongs
3 cups sugar, divided
Water to cover
2 tablespoons cornstarch
2 cups water
41⁄2 cups self-rising flour
21⁄2 cups milk
2 sticks margarine, melted
Place scuppernongs, 2 cups sugar and enough water to cover the grapes in a large pot and cook over high heat for 45 minutes. Remove seeds and hulls by straining through a colander. Return scuppernong juice to pan over low heat. Combine cornstarch and 2 cups water and add to juice, stirring until thickened.
Combine flour, milk and remaining 1 cup sugar to make a crust. Place melted butter in a large serving dish. Pour scuppernong juice in pan. Pour batter over juice. Bake at 325 degrees for 45 minutes or until crust is golden brown.